Pistachio Free Mango-Lime Coconut Date Balls
These no-bake bites are a tropical dream — chewy Medjool dates and dried mango blended with shredded coconut, bright lime juice, and a whisper of ginger that ties everything together. The whole thing comes together in a food processor, so you're looking at minimal effort for a seriously satisfying result. Rolling them in a coat of shredded coconut gives each ball a little texture and makes them look almost too pretty to eat. Tree nut allergies and sensitivities can make snack shopping genuinely exhausting, especially when pistachios show up in the most unexpected places — but every ingredient here is straightforward and easy to verify. There's no baking involved, just a quick chill in the fridge until they firm up into perfectly poppable little spheres. They're great as an afternoon snack, a lunchbox treat, or even a light dessert when you want something sweet without turning on the oven.
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Learn more →Ingredients
12 servings
- 1 cup medjool dates, pitted
- ¾ cup dried mango, roughly chopped
- 1 cup unsweetened shredded coconut, divided
- 2 tbsp coconut oil, melted
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- ¼ tsp ground ginger
- ⅛ tsp fine sea salt
Instructions
- 1
Check the dates: if they feel firm or dry, soak them in warm water for 5 minutes, then drain and pat dry. Firm dates will not blend smoothly.
- 2
Add the pitted dates, dried mango, 3/4 cup of the shredded coconut, coconut oil, lime juice, lime zest, ground ginger, and sea salt to a food processor. Process for 45–60 seconds, scraping down the sides once, until the mixture comes together into a sticky, uniform mass that holds its shape when pressed between your fingers.
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